Grilled Breast Of Wild Duck With Gravy Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Onion1 Small, minced
 Hearts, livers, and gizzards from the ducks2 Cup (32 tbs), chopped fine
 Butter/Drippings3 Tablespoon
 Hot stock/Water2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 854 Calories from Fat 373

% Daily Value*

Total Fat 42 g65.1%

Saturated Fat 24.1 g120.6%

Trans Fat 0 g

Cholesterol 101.4 mg

Sodium 736.8 mg30.7%

Total Carbohydrates 12 g3.8%

Dietary Fiber 2.1 g8.4%

Sugars 5.2 g

Protein 109 g218.5%

Vitamin A 50% Vitamin C 15.9%

Calcium 9.1% Iron 1.7%

*Based on a 2000 Calorie diet


Saute onion, hearts, livers, and gizzards in butter or drippings until lightly browned.
Add stock, cover, and simmer 45 to 50 minutes, or until tender.
Season to taste and thicken slightly with a little flour-water paste before serving.
The addition of drippings from previously roasted duck will give a richer color to this gravy.(To make stock for gravy, cook remaining portions of the birds in water to cover, with a few pieces of celery and some onion, salt, and pepper.
When meat is tender, remove from the bones and use to make a savory hash.)